Sardine fish cakes 

Photographed in the middle of singing our own version of The Wheels on the Bus. I made the mistake of suggesting ‘the grandad on the bus says have some crisps’ as a verse, after which the fish cakes lost their appeal.

He ate half the fish cake. And a packet of crisps.

Makes 4-5 fish cakes (just the two of us so I froze two)

400g mashed potato (ours were leftovers – if cooking from scratch leave to cool first)

200g tinned sardines (about 2 tins), drained and broken up -coincidentally how I felt on Saturday after a full day of screaming tantrums

1 teaspoon mayonnaise

2 teaspoons Dijon mustard

1 small egg, lightly beaten

1 tablespoon breadcrumbs and more to coat

A few chives, finely chopped


Combine the ingredients, adding more breadcrumbs if the mixture seems too wet. Form into patties and sprinkle them with breadcrumbs, turning over and sprinkling again. I chilled them at this point but according to the recipe there is no need!

Get a couple of tablespoons of sunflower oil very hot in a large frying pan then fry the fish cakes for a couple of minutes on each side, till deep golden brown.

We had ours with broccoli, Bert had half a slice of buttered bread, I had half an avocado, sliced and drizzled with chili oil and sea salt. Bert begged to try the avocado then declared it ‘too frothy’.

This is another one from the National Trust Family Cookbook, only I subbed smoked mackerel with tinned sardines.


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